How to make a babka

Chef Bruno shows us how to assemble, twist and bake a chocolate-cinnamon babka with beautiful swirls and streusel topping.

Ingredients
Filling

• 2 tbsp unsalted melted butter
• 3 ounces of bittersweet chocolate, finely chopped
• 2 tbsp unsweetened cocoa powder
• 1 tbsp granulated sugar
• 1/4 teaspoon ground cinnamon
• dash of kosher salt

Streusel

• 2 tbsp unsalted melted butter
• 2 tbsp dark brown sugar
• 5 tbsp all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1 tbsp granulated sugar
• dash of kosher salt
• Egg Wash
• 1 large egg
• 1tbsp heavy cream

Instructions

1. Use your favourite enriched yeast dough recipe. Place dough in a bowl, cover with plastic wrap and let rise in a warm place until doubled in size, 1½ – 2 hours. Once dough has risen, chill for 45 minutes. Turn out chilled dough onto a clean, lightly floured surface. Roll out to a 22x12" rectangle.​
2. In a double boiler (heat proof bowl fitted over a saucepan of gently simmering water), melt together chocolate, cocoa, butter, sugar, cinnamon and salt, until mixture is smooth. Set aside to cool at room temperature.
3. Once filling has reached room temperature, using a small offset spatula, spread the chocolate mixture evenly over the dough all the way to the edges.
4. ............................

for full recipes please see : www.cbc.ca

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